Spinach and Ricotta Pillows |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From little ideas diabetes by Jody Vassallo. Ingredients:
100 g baby spinach (english 3 1/2oz) |
75 g low-fat ricotta cheese (2 1/2oz) |
2 tablespoons parmesan cheese (grated) |
cracked black pepper |
12 wonton wrappers |
cooking spray (olive oil spray specified) |
Directions:
1. Preheat oven to 200C (400F/Gas 6).
2. Line a baking tray with baking paper.
3. Wash the spinach and put into a pan and cover and cook over a medium heat for 5 minutes or until wilted and cool slightly and then squeeze out any moisture and finely chop.
4. Put the chopped spinach, ricotta and parmesan into a bowl and mix to combine and season with cracked black pepper.
5. Place 1 teaspoon of the filling in the centre of each won ton wrapper and brush the edges with water and fold over to form a triange and then press the edges with a fork to seal.
6. Place the pillows on the prepared tray and lightly spray with olive oil spray and bake for 15 minutes or until crisp and golden.
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